Description
These Easy 10-Minute Pickled Jalapeños deliver a bright, tangy, and spicy kick to any meal in record time. Perfect for busy cooks, this vegan and gluten-free recipe transforms fresh jalapeños into a flavorful condiment in minutes, keeping their crunch and boldness. Ideal for tacos, salads, burgers, and more.
Ingredients
-
7 large jalapeño peppers
-
1 cup water
-
1 cup white vinegar
-
2 teaspoons salt
-
2–3 teaspoons cane sugar (optional)
-
2 cloves garlic, crushed
-
½ teaspoon Mexican oregano
Instructions
-
Wash jalapeños thoroughly. Remove stems and slice thinly. Peel and crush garlic cloves.
-
In a medium saucepan, combine water, vinegar, salt, and sugar (if using). Bring to a boil over medium-high heat.
-
Add garlic, oregano, and sliced jalapeños. Stir and simmer for 15–20 seconds.
-
Turn off heat, cover, and let peppers soak for 10 minutes.
-
Transfer jalapeños and liquid to sterilized mason jars, ensuring peppers are fully submerged. Let cool before sealing.
-
Refrigerate and enjoy within two weeks.
Notes
Remove seeds for milder heat.
Adjust sugar to taste for sweetness balance.
Keeps crisp and flavorful up to two weeks refrigerated.
Use serrano or banana peppers as alternatives for varied heat.
- Prep Time: 10 minutes
- Cook Time: < 1 minute
- Category: Condiment / Quick Pickles
- Method: Quick Pickling / No-Canning
- Cuisine: Mexican-Inspired